Keto Vegan Roasted Tomato Soup
How to Make It
Step 1
Preheat your oven to 400 F/ 200 C. Line a baking sheet with parchment paper and set it aside. Roughly chop the tomatoes, onion, and garlic and transfer them to a bowl.
Step 2
Add the olive and chili flakes to the bowl. Season with salt and pepper, and toss to mix. Taste seasoning and adjust if needed.
Step 3
Spread the seasoned vegetables onto the baking sheet, leaving the excess liquid in the bowl. Transfer the sheet to the oven. Roast for 15-20 minutes, or until the edges are dark.
Step 4
Transfer the roasted tomatoes, onions, and garlic to a medium saucepan over medium heat. Add the vegetable stock and basil and bring the soup to a simmer. Let it cook for 5 more minutes.
Step 5
Using an immersion blender, puree the vegetables until smooth. Taste and adjust seasoning if needed. You can pass the soup through a fine sieve if you want a silky-smooth soup.
Step 6
Add the coconut milk and stir. Divide the soup into 4 bowls, and garnish with a drizzle of coconut milk and basil leaves. Serve immediately.
Ingredients
- Tomato – 4 small – 2 2/5″ diameter
- Garlic – 2 clove
- Onion – 0.25 small
- Extra virgin olive oil – 3 tbsp
- crushed red pepper flakes – 0.5 tsp
- Vegetable Broth Canned – 2 cup
- Basil Fresh Or Raw Herb – 1 tbsp
- Coconut milk – 0.25 cup
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp